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Keto Chicken Alfredo
Keto Chicken Alfredo

Before you jump to Keto Chicken Alfredo recipe, you may want to read this short interesting healthy tips about Goodies that offer You Energy.

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For anybody who is not allergic to nuts, try consuming some almonds! Almonds offer a multitude of health advantages and are an excellent choice when you really need a shot of energy. Almonds are a natural source of B vitamins together with other vitamins and minerals. Tryptophan, an enzyme also found in turkey that triggers drowsiness, is present in almonds. However, you will not need a nap after eating almonds. Instead they will merely help your muscles and digestive tract relax while also helping you feel less frustrated. Your emotional level can often be lifted by just eating almonds.

You don’t have to look far to discover a wide range of healthy snacks that can be easily prepared. Being healthy doesnt really need to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to keto chicken alfredo recipe. You can have keto chicken alfredo using 15 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to cook Keto Chicken Alfredo:
  1. Take 3.5 lb Boneless Skinless Chicken Thighs (trimmed)
  2. Get 5 bags Pasta Zero spaghetti (shirataki noodles)
  3. Get 1 cup Shredded Sharp Cheddar
  4. Take 8 oz stick Unsalted Butter
  5. Use 8 oz block Cream Cheese
  6. Prepare 1.5 cups Heavy Whipping Cream
  7. Use 7 slices Thick Cut Bacon
  8. Use 2 cups Mayonnaise
  9. You need 1 cup Shredded Parmesan cheese
  10. Take 1 cup Grated Parmesan Cheese
  11. Provide Optional:
  12. Use Garlic Powder
  13. Provide Onion Powder
  14. Get Italian Seasoning
  15. Get Black Pepper
Instructions to make Keto Chicken Alfredo:
  1. Preheat oven to 375°
  2. Set cream cheese out to soften
  3. Trim chicken thighs and set aside
  4. In large mixing bowl add 2 cups of mayo, 1 cup Grated Parmesan and optional seasonings. Mix ingredients.
  5. Add chicken to bowl and evenly coat in mixture. Add chicken to lightly greased baking sheet and top with any remaining mayo mixture.
  6. Bake in oven for 45-60min or until internal temperature reached 165° then let cool.
  7. While chicken is cooking add large stock pot to oven and fill 2/3 up with water and start to boil (this is for the noodles)
  8. While chicken is cooking and and water is heating, fry bacon in saute pan. Reserve bacon fats for later use. After bacon is done, set aside to cool
  9. Put medium sized sauce pot on stove, add stick of butter and melt over low heat. Once melted add heavy cream and and bacon fats then slowly start warming up to low-medium heat
  10. Add noodles to strainer and rinse off then add to boiling water. Stirring occasionally
  11. Once cream sauce has warmed add softened cream cheese and begin to melt. Stirring constantly
  12. When cream cheese is melted you can add optional seasonings and increase heat of sauce to medium. Stirring regularly.
  13. When sauce begins to bubble remove from heat and slowly stir in cheddar and shredded parmesan. Continue stirring until melted. Then add one cup of water to thin sauce, cumble bacon and add to sauce, add to low heat and stir.
  14. Remove noodles from water and rinse in strainer then return to pot (not on burner) and pour half of sauce over it and stir. (These noodles technically don't need to be cooked but I do because it seems to help their taste)
  15. You can either portion the pasta for meal prep or add to serving dish
  16. Chop chicken and scoop it onto pasta. Pour remaining sauce atop pasta.
  17. Enjoy!

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